Pineapple Carrot Bread
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A home-kitchen version of pineapple carrot bread, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 3 c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 3 eggs
- 2 c. shredded carrots
- 1 c. vegetable oil
- 1 (8 oz.) can crushed pineapple, drained
- 1 c. chopped pecans or walnuts
- 2 tsp. vanilla extract
- 3/4 c. confectioners sugar (optional)
- 1 to 1 1/2 tsp. milk (optional)
Method
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
In another bowl, beat eggs.
Add carrots, oil, pineapple, nuts and vanilla.
Stir into dry ingredients just until moistened.
Spoon into 2 greased and floured loaf pans.
Bake at 350° for 65 to 70 minutes or until loaves test done.
Cool 10 minutes in the pans before removing to wire racks.
Cool completely.
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